You know summer is on its way when the first of the strawberries start making their way to the farmers' market. I stumbled across the first punnet of the season last Friday, and snapped them up as soon as I could.
Having high quality, local produce available takes the hard work out of cooking, as the foods require minimal effort to bring out their natural flavours.
This recipe was inspired by wanting to make something different with these delicious strawbs. It also came about as a result of an ulterior motive. For the past few weeks, I have been seeing rhubarb fill the tables at the market. Having never cooked with this tart fruit before, I wanted to give it a go.
This recipe is perfect for a healthy dessert, afternoon tea, or a light spring breakfast. It is gluten-free, grain-free, vegan, Paleo and contains no refined sugars or artificial sweeteners.
Strawberry and rhubarb crumble
For the fruit filling
2 cups of rhubarb, diced
2 cups of strawberries, diced
The zest of one orange
1 teaspoon of fresh lemon juice
Around 3 tablespoons of brown rice syrup (more if you like it sweeter)
A pinch of salt
1 1/2 tablespoons of arrowroot flour (or powder)
For the crumble
1/2 cup of chopped pecans
3/4 cup of almond meal (almond flour)
2 tablespoons of coconut flour
1 teaspoon of cinnamon
1/4 teaspoon of salt
Around 2 tablespoons of brown rice syrup
4 tablespoons of coconut oil
Preheat the oven to 350 F.
Place the strawberries and rhubarb in a large mixing bowl, along with the orange zest, lemon juice, brown rice syrup, salt and arrowroot and mix well until combined.
Mix the pecans, flours, cinnamon, salt and brown rice syrup in a separate bowl. Add the coconut oil, mixing it into the mix with your hands until the mixture begins to form crumbs.
Grease an oven-proof casserole dish or pie dish and spoon in the fruit filling. Distribute the crumble evenly over the top.
Bake for around 25 minutes (maybe longer depending on the strength of your oven, until the crumble turns golden). When the topping is browned and the fruit is bubbling, remove it from the oven. Allow to cool for a few minutes before serving.
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